These delicious low carb mini tarts are full of healthy fats and have only 2.4g carbs per serving. A fun keto fat bomb recipe.
I am starting to come around and see the appeal of macadamia nuts. I’ll be honest, until recently, I didn’t really understand fuss about these highly-valued and rather expensive nuts. The macadamias that I’d tasted in my life really weren’t anything to write home about. Admittedly, they were of the somewhat stale, chocolate covered variety brought home by friends and family after trips to Hawaii. But I thought that was all there was to them. Although I never turn down a chocolate covered anything, they really didn’t seem to warrant the hefty price tag. So I never sought them out on my own. But as a diabetic, I work with nuts and nut flours in all capacities and for a twist one day, I decided to give the lofty macadamia another try. I got some beautiful fresh raw ones, and made some delicious, tropical-flavoured muffins (Macadamia Coconut Lime Muffins). I can’t say I was immediately hooked after that, but I did gain a measure of respect for the rich flavour of macadamia nuts.
But I had plenty left in the bag and they were expensive enough that I didn’t want them to go to waste. So they weighed on my mind for a while. I had numerous ideas, but the one that really stuck with me was the idea of macadamia nut tart shells. Ground nuts of all kinds make really great low carb, gluten free tart crusts, and I knew macadamias would be no exception. I thought they might even be better, with their high oil content. A lot of recipes I see that include macadamias leave them raw, but I wanted to toast them to bring out the intensity of their rich flavour. I couldn’t help myself, pairing them again with their tropical compatriot, coconut. They just seem made for each other. As for a filling, I had a few ideas and one of them was lime curd. But that would have been too much like the muffins I’d made earlier. In the end, I opted for a filling that gave a nod to all the chocolate covered macadamia nuts I’ve eaten when friends have returned home from Hawaii!
The Results: Mmm, mmm, yummy. I think I hardly even need to say this. How can you go wrong with macadamias, coconut and chocolate? I will say, I started off with a little too much butter in the crust. The macs themselves are so oily, I didn’t need it. When they were baking, I could see pools of oil at the bottom of each tart crust. It reabsorbed after I took them out of the oven, but I have reduced the butter in the recipe by half. Indeed, it might not need any at all, but I want to be certain that the crust will hold together. The chocolate filling was wonderfully creamy and the perfect complement to the rich, tropical flavour of the macadamia and coconut crust.